Ch*cken curry – Vegostyle!

This is the best vegan curry-stews I’ve had, no scratch that! This is the best curry-stew I’ve ever had, period!

Me and my boyfriend cook a lot together, and it is thank to his amazing skills with seasoning that we have such success in the kitchen. We often find inspiration from other blogs etc. for our dinner ideas, but while cooking we always end up making it different. And to be honest, it wouldn’t be as tasty if we didn’t change it. Because we all have different opinions and preferences when it comes to food, and they should guide us. There might be spices and textures that you might prefer/dislike, so I urge you to find a recipe that you are intrigued by and make it your own. Try something new, the worst thing that can happen is that it doesn’t work out as planned, but not everything in life does.

Here is our recipe that will work for 4 servings.
(Depends on how hungry you are!)

You need:

  • 1 pack of oumph! The chunk
  • 4 portions of rice/quinoa/bulgur or whatever suits you best
  • 500g of brusselsprouts
  • 3 dl cream of oats or other plant based options
  • 2 tablespoons of oat-fraiche
  • 1 tablespoon of curry
  • 1 tablespoon of turmeric
  • Salt and pepper
  • 1 tablespoon of vegetable stock (we use Reneé Voltaire country bouillon)
  • 1 lime
  • Coriander
  • 2 cloves of garlic


Measures are not precise but a guideline, try your way and see what you think tastes better.

How to:

The oumph! is best when fried, so begin with that in a pan with either oil or dairy-free butter. When it has the texture desired you lower the heat and add curry, turmeric and pressed garlic into the pan. Let it sizzle for a minute.

Then add cream and oat-fraiche (if you don’t have oat-fraiche you can just make a binder/thickener from flour and water.)
Also add the vegetable stock, salt and pepper and let it simmer for about 10 minutes. Then add juice of lime, not to much! You can also add slices of lime into the stew if you would like. And top it with coriander or parsley, whatever you prefer!


Serve it with whatever you prefer! But it is tasty with rice and brusselsprouts, but could easily work with broccoli or cauliflower as well.

We found inspiration for this meal on a Swedish blog that is amazing, and a lot of the times in the beginning of this journey, recipes from this blog made it easier. The name of the blog is Bloody Good (Jävligt gott!) and that’s exactly what it is, bloody good food!

Jävligt gott



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